A smart composite film derived from high amylose tigernut starch: Integrating antimicrobial and pH-indicating properties for beef preservation applications
For consumers and the food industry, monitoring food freshness poses significant challenges. This study successfully developed a smart composite film (PDTS-CEO-Cur) based on high amylose tigernut starch (TNS) to extend beef shelf-life and enable freshness monitoring. After 4 h of debranching TNS wit...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003992 |
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| author | Xiuli Wu Jianwen Zhang Xue Gong Xinyao Hu Xiaojia Zhang Bingqian Zhang Qing Zhang |
| author_facet | Xiuli Wu Jianwen Zhang Xue Gong Xinyao Hu Xiaojia Zhang Bingqian Zhang Qing Zhang |
| author_sort | Xiuli Wu |
| collection | DOAJ |
| description | For consumers and the food industry, monitoring food freshness poses significant challenges. This study successfully developed a smart composite film (PDTS-CEO-Cur) based on high amylose tigernut starch (TNS) to extend beef shelf-life and enable freshness monitoring. After 4 h of debranching TNS with pullulanase, the amylose content reached 48.81 %, and the resulting film's tensile strength doubled. The composite film demonstrated remarkable antibacterial and antioxidant properties by incorporating cinnamon essential oil (CEO) and curcumin (Cur). Specifically, the PDTS-CEO-Cur film exhibited a notably high DPPH scavenging rate of 44.36 % in a fat simulant. It also exhibited potent antibacterial activity, with inhibition zones of 9.24 mm and 10.26 mm against E. coli and S. aureus, respectively. During the storage of beef, the PDTS-CEO-Cur film effectively delayed the increase in TVB-N values. Furthermore, the film's color transitioned from orange to dark orange, providing a visual indicator of beef freshness. |
| format | Article |
| id | doaj-art-b8754727a9df421e96e14399fdcc2eae |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-b8754727a9df421e96e14399fdcc2eae2025-08-20T03:05:52ZengElsevierFood Chemistry: X2590-15752025-05-012810255210.1016/j.fochx.2025.102552A smart composite film derived from high amylose tigernut starch: Integrating antimicrobial and pH-indicating properties for beef preservation applicationsXiuli Wu0Jianwen Zhang1Xue Gong2Xinyao Hu3Xiaojia Zhang4Bingqian Zhang5Qing Zhang6Corresponding author.; College of Food Science and Engineering, Changchun University, Changchun 130022, ChinaCollege of Food Science and Engineering, Changchun University, Changchun 130022, ChinaCollege of Food Science and Engineering, Changchun University, Changchun 130022, ChinaCollege of Food Science and Engineering, Changchun University, Changchun 130022, ChinaCollege of Food Science and Engineering, Changchun University, Changchun 130022, ChinaCollege of Food Science and Engineering, Changchun University, Changchun 130022, ChinaCollege of Food Science and Engineering, Changchun University, Changchun 130022, ChinaFor consumers and the food industry, monitoring food freshness poses significant challenges. This study successfully developed a smart composite film (PDTS-CEO-Cur) based on high amylose tigernut starch (TNS) to extend beef shelf-life and enable freshness monitoring. After 4 h of debranching TNS with pullulanase, the amylose content reached 48.81 %, and the resulting film's tensile strength doubled. The composite film demonstrated remarkable antibacterial and antioxidant properties by incorporating cinnamon essential oil (CEO) and curcumin (Cur). Specifically, the PDTS-CEO-Cur film exhibited a notably high DPPH scavenging rate of 44.36 % in a fat simulant. It also exhibited potent antibacterial activity, with inhibition zones of 9.24 mm and 10.26 mm against E. coli and S. aureus, respectively. During the storage of beef, the PDTS-CEO-Cur film effectively delayed the increase in TVB-N values. Furthermore, the film's color transitioned from orange to dark orange, providing a visual indicator of beef freshness.http://www.sciencedirect.com/science/article/pii/S2590157525003992Tigernut starchPullulanase treatmentSmart composite filmBeef preservationMonitoring |
| spellingShingle | Xiuli Wu Jianwen Zhang Xue Gong Xinyao Hu Xiaojia Zhang Bingqian Zhang Qing Zhang A smart composite film derived from high amylose tigernut starch: Integrating antimicrobial and pH-indicating properties for beef preservation applications Food Chemistry: X Tigernut starch Pullulanase treatment Smart composite film Beef preservation Monitoring |
| title | A smart composite film derived from high amylose tigernut starch: Integrating antimicrobial and pH-indicating properties for beef preservation applications |
| title_full | A smart composite film derived from high amylose tigernut starch: Integrating antimicrobial and pH-indicating properties for beef preservation applications |
| title_fullStr | A smart composite film derived from high amylose tigernut starch: Integrating antimicrobial and pH-indicating properties for beef preservation applications |
| title_full_unstemmed | A smart composite film derived from high amylose tigernut starch: Integrating antimicrobial and pH-indicating properties for beef preservation applications |
| title_short | A smart composite film derived from high amylose tigernut starch: Integrating antimicrobial and pH-indicating properties for beef preservation applications |
| title_sort | smart composite film derived from high amylose tigernut starch integrating antimicrobial and ph indicating properties for beef preservation applications |
| topic | Tigernut starch Pullulanase treatment Smart composite film Beef preservation Monitoring |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525003992 |
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